These chicken parma meatball subs bring together juicy chicken meatballs, rich tomato sauce and melted cheese, all tucked into soft sub rolls. Inspired by classic chicken parmigiana and the love of a good sub, this is a delicious way to turn chicken parma meatballs into an easy, satisfying meal. Perfect for a family dinner or when you're craving a homemade sub.
Chicken Parma Meatball Subs, Easy Homemade Sub Rolls
Chicken Parma Meatball Subs Recipe
Ashley’s Place
4-5
15 minutes
30 minutes
American
Dinner
Homemade chicken parma meatballs topped with tomato sauce and melted cheese, served in crunchy sub rolls. A perfect dinner and way to switch up chicken parma meatballs for something super simple but a little different. And if you love a subway roll you will love these. Serve it with a side salad for an easy delicious dinner.
Ingredients
Meatballs
- 500 g Chicken Mince
- 50 g Bread Crumbs
- 50 g Grated Parmesan (Parmigiana Cheese)
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Italian Herbs
- 1 Egg
- Salt and Pepper to taste
- 1-2 Tsp Olive Oil (for cooking meatballs)
Sauce
- 700 ml Passata
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Italian Herbs
- Handful of basil (you can use about 3-4 Sprigs of rosemary if you don’t have basil)
- ½ Lemon juiced (optional but helps with flavour)
- Salt and Pepper to taste
- 200 g Mozzarella Cheese (see note 1)
Bread Rolls
- 4-5 Crunchy Sub Rolls (*see note 1)
Directions
- Pre-heat Oven to 200°C (400°C)
- Mix your chicken mince with the herbs, parmesan cheese, bread crumbs, egg & salt and pepper really well until combined
- Pop your olive oil in a large fry pan and turn on to a medium heat, start rolling your chicken into balls, about the size of golf balls. I got about 16 out of mine but if they are smaller you may get more. They don’t need to be perfect but try to make them even so they cook evenly
- Pop into the pan and cook for a few minutes each side, flipping as you cook to brown them up a bit. You want them to be browned not burnt so keep an eye on them and don’t have your pan too hot.
- While that is cooking mix your sauce with the herbs, salt and pepper & lemon and give it a good mix. You can use basil if you have it, the flavours go well but you can use rosemary etc too
- If your fry pan is oven safe you can add the sauce straight in. If not you will want a oven safe dish, mine was a 20cm x 20cm baking dish.
- If you are using your frypan simply add the sauce straight in. If not add about half the sauce on the bottom of the baking dish and then add in the meatballs in a single layer and the rest of the sauce on top.
- Add your grated cheese all over and pop it straight into the oven to cook for about 20-25 minutes. If your cheese is browning too quickly you can cover your dish or pan in foil. It should be done around the 20 minute mark once the chicken is cooked inside and your cheese is melted. The inside temp of the meatballs should be 74°C (165°F). You can also cut one open if you need to check
- Once it is nearly cooked cut your bread rolls lengthways, not all the way through and lightly toast them, you can do this in a dry pan or the oven etc for a few minutes, just watch it so it doesn’t burn
- Then add some of the sauce from your cooked parma on either side of the bun, add your meatballs, depending on the size of your roll it will fit 3-4 which is why you may get 5 rolls. Add some more sauce and parmesan or parmigiana cheese on top and serve with a side salad. You can add salad onto the roll and also some mayo etc if you like or serve as is.